Chickpea Curry With A Touch Of Fennel Recipes

FENNEL AND CHICKPEA STEW

Fennel And Chickpea Stew image

Boost your veggie intake with this super flavorful fennel and chickpea stew. Seasoned with Herbes de Provence and just a touch of heat.

Provided by Vicky and Ruth

Categories Dinner

Time 55m

Yield 4

Number Of Ingredients 15

Ingredients

2 tbsp extra virgin olive oil
2 fennel bulbs, sliced thin
3 cloves garlic, minced
1 onion, sliced thin
1 tsp salt
1/8 tsp pepper
1-15 oz can diced tomatoes
1 tsp Herbes de Provence
1/2 tsp Aleppo pepper or red hot pepper flakes (or to taste)
1/2 cup water
1-15 oz can organic chickpeas, rinsed and drained
10 black cured olives, pitted
10 Kalamata olives, pitted
2-3 tbsp capers (optional)
Chopped parsley for garnish

Steps:

Heat the olive oil in a large deep skillet. Sauté the fennel, garlic and onion over medium heat for 15- 20 minutes or until the fennel is soft and caramelized. Season with salt and pepper
Add the canned tomatoes, Herbes de Provence, Aleppo pepper and water. Bring to a boil, cover and and the reduce heat. Simmer for 15 minutes
Add the chickpeas, olives and capers (if using) and continue cooking, uncovered, for an additional 5-10 minutes
Sprinkle with chopped parsley before serving

Nutrition Facts : ServingSize 1 1/2 cups, Calories 254 calories, Sugar 9.5, Sodium 1335, Fat 12, SaturatedFat 1.7, UnsaturatedFat 9.7, Carbohydrate 33.4, Fiber 10.5, Protein 8.1

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